Search results
Results from the WOW.Com Content Network
Dal makhani (pronounced [d aː l ˈmək.kʰə.ni]) is a dish originating in Punjab region. [2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream ( makhani is a Punjabi word for butter).
Dal or paruppu is the main ingredient of the Indian snack vada. Dal tadka and naan. Dal are often prepared in three different forms: Unhulled and whole, known as sabut ('whole' in Hindi), such as sabut urad dal or mung sabut; Unhulled and split, known as chilka ('shell' in Hindi), such as chilka urad dal or mung dal chilka;
It is also called dal bhat tarkari (दाल भात तरकारी) in Nepali and Bengali (ডাল ভাত তরকারি). A small portion of pickle (called achar or loncha) is sometimes included. In Bengal (West Bengal and Bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).
While making use of condiments such as jeera, haldi and rai common in other Indian cuisines, Uttarakhand cuisine also use exotic ingredients such as jambu, timmer, ghandhraini and bhangira. Although the people in Uttarakhand also make dishes common in other parts of northern India, several preparations are unique to Uttarakhand such as rus ...
Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
youtube-dl is a free and open source software tool for downloading video and audio from YouTube [3] and over 1,000 other video hosting websites. [4] It is released under the Unlicense software license. [5] As of September 2021, youtube-dl is one of the most starred projects on GitHub, with over 100,000 stars. [6]
Uttarakhand lal chawal (red rice) is a variety of non-Basmati, aromatic, red colored rice mainly grown in the Indian state of Uttarakhand. This rice variety is grown in the high-altitude regions of Uttarakhand. It is a common and widely cultivated crop in Purola, Mori, and surrounding areas in Uttarkashi district. [1] [2] [3] [4]
Place the presoaked rice into a pot with some cold tap water at a ratio of about 1 cup rice to 1.5 cups water. Cook the rice, with the pot lid open, at medium heat till the water is mostly evaporated and tiny pockets of air are visibly forming in the rice as the water level evaporates and goes down below the rice.